ments, depression of the nervous system, muscular weakness, trembling, paralysis, stupor and death ensue.

Voit's experiments indicate that an insufficient supply of the salts of lime produced rickets in growing animals, and children fed largely upon farinaceous food are proverbially prone to this affection; incomplete absorption of these salts produces the same effect, as shown by the frequent development of rickets after prolonged diarrheal affections.

An insufficient supply of iron or incomplete absorption may give rise to chlorosis and anemia, and a deficiency of the potassium salts in consequence of an exclusive animal diet is believed to favor the development of scurvy, but as this disease has developed among prisoners who subsisted largely on a vegetable diet, I quite agree with Fluegge that the absence of fresh vegetables, more especially the organic acids contained therein, is the most important factor in the development of scurvy. An excess of chloride of sodium, as during a constant salt meat diet, doubtless predisposes to scurvy, probably because the chloride of sodium exerts a decomposing effect on the potassium combinations of the blood corpuscles.

The question as to the exact requirements of the inorganic salts in the system has not yet been solved. According to Boussingault an adult requires from 60 to 90 mgrs. of iron daily, and according to König, persons upon a mixed diet require from 12 to 20 grams of sodium chloride.

In reference to accessory foods, such as spices and condiments, extractives of meat, bitter principles contained in vegetables, tonics, and the alkaloidal beverages like coffee, tea and cocoa, we cannot stop to point out their physiological effects, except to say that, since they act largely through the nervous system, every excess over and above the amount required will produce mischief; indeed we may safely conclude that, while the use of accessory foods in moderation increases temporarily the elasticity of mind and body and a desire and capacity for work, their abuse is fraught with danger.

FOOD.

The two broad divisions of food are animal and vegetable, although the mineral kingdom unites to furnish man with sustenance. Animal food is characterized by a predominance of the proteids and mineral salts, while vegetable food is rich in carbohydrates, which, however, like the vegetable albumin, are enclosed in cells composed of a fibrous frame-work known as cellulose, and therefore more difficult to be acted upon by the digestive fluids.

An excess of this cellulose usually excites undue peristaltic action and consequently a more rapid transit of the intestinal contents, and thus interferes with the complete utilization of the nutritive material; a certain amount of cellulose is necessary, however, to promote the action, because if the food was so nutritious as to be entirely absorbed, there would be very little solid to transmit and the action of the bowels would become irregular and unsatisfactory. Hence the good effect of graham bread, vegetables and fruit in habitual constipation.

ANIMAL FOOD.

MEAT. In a dietetic point of view we mean by meat the muscular substance with its connective tissues, the fat and various juices deposited therein.

The nutritive value of meat depends upon the large percentage of protein. Dark meats, such as game and wild fowl and beef, contain from 18 to 25% of albumin.

The relative amount of nutritive matter is shown in the following table based upon analyses by König, Voit and others:

According to the foregoing table, game and fowl are richest in proteids, salts and extractives; veal and pork are poorest in proteids; veal richest in gelatin; ham and pork richest in fat; horse and veal poorest in fat; beef richest in extractives; veal poorest in extractives.

All of which explains the superior nutritive value of game and wild fowl, in the so-called dark meats and also the superior flavor of beef and fowl over veal and pork, and also explains the rich amount of gelatin in veal-broth and gravies.

The particular part from which the meat is derived also influences the percentage of proteids, as shown by König:

The meat of young animals, on account of the excess of water, contains less nutriment, but because of the more delicate connective tissue is more readily digested.

FISH.-The meat of fish contains about the same food stuffs, only in smaller proportions, due to the excess of water. Most of the fish meat contains from 15 to 20% of proteids, but oysters, crabs and lobsters contain only from 5 to 10%. There is little or no difference in the digestibility of white and dark meats, as from 95 to 96% are utilized. Fish meat, contrary to popular opinion, contains less phosphates than that of other animals.

According to J. König and the U. S. Commissioner of Fisheries the composition of fish meat is as follows:

The consumption of raw meats should be discouraged on account of

the danger of transmission of animal parasites which are only destroyed by a temperature of 160° F.

In roasting meat, certain chemical changes take place which not only improve the taste but its digestibility, largely because the connective tissue is converted into gelatin and the liberated muscular fibers are more readily acted upon by the digestive fluids.

Broiling produces very much the same changes, except perhaps a more complete retention of the juices, extractives and salts. Fried meats are usually objectionable, unless they have been dropped into very hot fat, in which case coagulation of the albumin not only prevents excessive absorption of fat, but also the exudations of flavor and juices.

BOILED MEATS and Broths.—Boiling water coagulates the albumin, transforms the connective tissue into gelatin and dissipates the coloring matter, but as the water penetrates, it abstracts some of the newly formed gelatin, extractives and salts, also some of the fats and proteids. The loss thus sustained depends upon whether the meat has been placed in boiling or cold water. If we wish to retain the juices and flavor in the meat, it should be plunged in boiling water, as the rapid coagulation of the albumin will prevent excessive exudation. If, on the other hand, we desire a rich broth, the meat should be placed in cold water and kept at a temperature below 160 degrees. The loss sustained in extractives, salts and water renders boiled meat less palatable and also somewhat tougher unless cooked at a temperature below 180 degrees, and it is therefore not so easily digested; the nutritive value of boiled meat, however, is not impaired and the objections referred to can be overcome by chopping and the addition of spices.

In stewing, the meat should be cut into small pieces placed in cold water and brought up gradually to a temperature of 180 degrees and kept there for several hours.

GRAVIES, on account of the large amount of fat and gelatin present, are liable to cause indigestion in feeble stomachs and are not suitable for the sick and invalids.

The meat peptones and meat juices, because of the presence of proteids, are doubtless of value in the treatment of disease.

SPECIAL CONCENTRATED MEAT PRODUCTS.-Meat powder or meat flour is made of lean beef cut into strips and dipped into very hot fat; after draining it is dried slowly in an oven and ground into very fine powder, one pound representing about four pounds of flesh. The nutritive value of these products is very high. Carne pura contains 68% of protein, and codfish meal 79%; their digestibility is also very good, they keep well and the price is moderate, but on account of their taste and odor they have not come into general use. Meat powder has been mixed with meal from the legumes, wheat flour and other farinaceous food in

the form of biscuits or compressed cakes for use as an Army Emergency ration. The nutritive value of ham, bacon, sausage and other meat products is also very high.

Meat may be preserved by cold storage, by heat as in the canning process, by drying as in the case of jerked beef or venison, by smoking and pickling either in brine or vinegar. Chemical preservatives other than salt or vinegar should not be tolerated as we possess in cold storage and heat far more efficient and certainly less harmful preservatives.

MEAT INSPECTION.-In judging the quality and wholesomeness of meat, the color, consistency and odor are valuable points to be observed. Good beef has a bright red color and marbled appearance due to the presence of fat, it is firm yet elastic to the touch, moderately moist and has a characteristic beefy odor. Bull beef is usually of a darker color, mutton has more of a brownish red color, meat of immature animals is pale, watery and friable. Meat which has gone beyond the first stage of decomposition is soft and liable to pit or crackle upon pressure and emits an offensive tainted odor, especially when hot water is poured upon it. In pushing a knife to the hilt the resistance in good meat is uniform, while in putrefying meat some parts are softer than others and the tainted odor clings to the knife. In temperate climates the marrow remains solid for 24 hours and is of a light pink color; when it is soft, looks brownish and contains black points, the animal has either been sick or putrefactive changes have begun.

In connection with meat products, the possibility of ptomain poisoning, with symptoms of nausea, vomiting, diarrhea, cramps and depression, should not be overlooked. Similar symptoms have been observed after the eating of oysters, mussels, crabs, lobsters and milk. Oysters raised in sewage-polluted beds have been known to transmit the germs of typhoid fever. Diseases like anthrax, bovine tuberculosis, hydrophobia, foot and mouth disease, infectious enteritis, actinomyces, trichina and cystererci are transmissible to man through the meat supply. For all these reasons, hygiene demands not only a proper control of the meat-market, but also proper cooking, since nothing short of a temperature of 160 degrees will destroy these organisms.

MILK is an ideal food. The average composition of cow's milk is: protein, 4.50; fat, 3.00; sugar, 4.50; salts, 0.75; water, 87.25.

In keeping milk at ordinary temperature it rapidly undergoes changes which are brought about by the agency of microorganisms. One of the greatest dangers in milk is caused by impurities seen in the so-called milk sediments, which consist largely of excrementitious matter clinging to